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Lobster Thermidor

– 1-1/2 lb. lobster tail
– 1/8 lb. butter
– 3 tbs. flour
– 1/8 cup cream
– 1/3 cup milk
– 1-1/2 tbs. finely chopped onion
– 1-1/2 tbs. finely chopped celery
– 1-1/2 tsp. butter
– 1 tsp. dry mustard
– 1 tbs. ketchup
– 1/2 tsp. Worcestershire Sauce
– 1/2 tsp. salt
– 1-1/2 tsp. paprika
– 1-1/2 tsp. finely chipped parsley
– 1-1/2 tsp. lemon juice
– 1/4 cup toasted bread crumbs
– 4 pastry shells


Parboil frozen lobster by dropping into boiling water. When water reboils, drain immediately and drench with cold water. Pee and chop lobster meat fine. Melt butter in a saucepan, blend in flour, add cream and milk and cook until thickened, stirring constantly. Saute onion and celery in 1/2 tablespoon butter and add to cream sauce, together with all other ingredients except bread crumbs. Add lobster meat. Heat thoroughly, all together. Fill pastry shells with lobster mixture, sprinkle tops with breadcrumbs. Dot with butter and put under a broiler for a few minutes until bread crumbs are golden brown.

Yields 4 servings.

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